Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

Summary Coloured model juices with extracts from several species of commonly consumed vegetables rich in anthocyanins (eggplant peel, strawberry, grape, bilberry, red raspberry and plum peel) were studied in detail. The model juices prepared at pH 4.5 were stored in darkness for 17 weeks at 20 °C. The kinetics of anthocyanin degradation, colour and stability of the antioxidant capacity were measured during storage. The anthocyanins were determined identifying delphinidins, cyanidins, petunidins, pelargonidins, peonidins and malvidins. The extraction yields ranged from 2.3% to 13.3%. The level of anthocyanins in the model juices prepared with the extracts ranged between 4 and 158 mg L–1. The results showed a good correlation between the anthocyanin concentration and the time of storage, with determination coefficients varying from R2 = 0.9470 to R2 = 0.9855. The eggplant peel, grape and plum peel anthocyanins showed the highest half‐life and D values that were higher than those of 12 and 17 weeks, respectively. The antioxidant capacity showed a high stability during the time of storage for all the model juices, showing the eggplant peel model juice the highest values.